Hong Kong Cafe Recipe
Hong Kong Baked Pork Chop Rice
Hong Kong baked pork chop rice is a cha chaan teng dish with fried rice, pork chop, tomato sauce, and a baked topping.
Why this dish works
The dish teaches Hong Kong cafe hybridity. Rice, pork chop, tomato sauce, and cheese can coexist in a Chinese cafe format without being a mistake.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 2–3 |
| Time | 1 hour |
| Core technique | Fried rice plus baked topping |
| Heat level | Mild |
| Best with | Hong Kong milk tea |
Ingredients
- 2 cups cooked rice
- 2 eggs
- 2 pork chops
- Salt and white pepper
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- Cornstarch for dusting
- 1 small onion, sliced
- 1 cup tomato sauce or crushed tomatoes
- 1 tablespoon ketchup
- 1 teaspoon sugar
- 1/2 cup shredded cheese, optional but common
- Neutral oil
Method
- Marinate pork chops with soy sauce, Shaoxing wine, salt, and white pepper.
- Dust pork chops lightly with cornstarch and pan-fry until cooked.
- Make simple egg fried rice and place in a baking dish.
- Cook onion with tomato sauce, ketchup, sugar, and a little water until saucy.
- Place pork chops over rice and spoon sauce over them.
- Top with cheese if using.
- Bake at 425°F until bubbling and lightly browned.
Variations and substitutions
- Use chicken cutlets instead of pork chops.
- Skip cheese for a lighter version.
- Add peas, corn, or diced carrots to the fried rice.
- Use leftover fried rice for faster assembly.